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I just got a chief 8 in shun Sora and a pearing knife from you for xmas. I also have a utility shun knife on the way. Guess your mailing it today. Im down here in Jefferson Ga.

I not a pro and these knifes are the first really good ones I have ever owned. Know I just have to keep them away from my wife so they wont end up in the dishwasher ! LOL

Question for you. Since these are brand new what do you suggest for touch ups maybe once or twice a month? Is the shun honing steel the way to go because of that little 16 degree notch up by the handle? Or do I go with a ceramic rod with no angle guide. I don’t want to mess the edge up looking to find that 16 degree angle. Figure I would ask you since you are the pro.

Rods are good but a strop is also good. You should invest in a sharpening stone set. Shuns are great knives. They are so mainstream they are hated...I use my Shun Classic at work all the time. It's been abused and still cuts nicely.

A couple of sharpening stones is also a good investment. Shun steel is not necessary and it's overpriced. The Shun utility knife is really nice for slicing delicate fruits. Have fun...use light strokes on the rod...Don't bang the steel like you see on TV cooking shows or idiot line cooks.

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